It’s very good. It’s piss-easy.
I can’t talk, my mouth is still too full of drool to enunciate my typing properly.
Preheat your oven to 200C/Gas Mark 6.
Get together your peppers – O says to use Romanos, I used 8 for 4 people as a side. Excessive.
120ml olive oil
2.5 tablespoons each of coriander and flat leaf parsley, chopped finely
1 garlic clove, crushed
3 tablespoons cider vinegar
Two balls of buffalo mozzarella
Sea salt and cracked black pepper
Throw the peppers on a roasting tray with a couple tablespoons of the oil, salt and pepper. Mix well and roast for 12-15 mins (I did 15) till they start looking tender and maybe even slightly start to colour.
Whilst they’re cooking, slice/chop the garlic and herbs, add to 80ml of the oil and vinegar. Season generously. Put into a biggish bowl.
Take the peppers out. They’ll look yum. They’ll smell yum.
Put the peppers in the marinade whist still warm, making sure they’re all covered.
Cover them in cling film and leave at room temperature for at least a couple of hours.
Then place them on a plate, break (don’t slice, for gods sake….) the mozzarella over the top and drizzle with more marinade.
EAT. We are eating with the cucumber salad I posted earlier, and the pork belly I haven’t posted yet.